2. Tear the washed auricularia auricula into small pieces by hand.
3. Put the pot on the shelf to boil water, cook the black fungus, and remember to put it in cold water quickly after cooking to keep its color and crispness.
4. Put the auricularia auricula into a bowl, and add garlic paste, pepper water, salt, monosodium glutamate, pepper, cold vinegar, etc. And stir evenly.
Ingredients: a box of shredded konjac, a cucumber, auricularia auricula 10g, 2 small red peppers, appropriate amount of coriander, 2g salt, 5ml soy sauce, 2g vinegar 15ml chicken essence, and a few drops of sesame oil.
Exercise:
1. Prepare ingredients. A box of shredded konjac, shredded cucumber for standby, shredded auricularia, minced garlic, chopped red pepper and chopped coriander for standby.
2. Spread shredded cucumber on the plate for later use.
3. Put a proper amount of water in the pot to boil, then blanch the agaric shreds in the pot and remove the water for later use.
4. Put the shredded fungus on the shredded cucumber in the dish.
5. Add a proper amount of cold water to the pot, then pour in the konjac shreds and add a teaspoon of salt. After the fire is boiled, turn to medium heat and cook for another five minutes. Remove water for later use.
6. Put the konjac silk on the fungus silk in the dish.
7. Put minced garlic and red pepper into a small bowl, add salt, chicken essence, vinegar, soy sauce and sesame oil, stir well and let stand for about ten minutes.
8. When eating, pour the bowl of juice on the konjac silk and sprinkle with coriander.
condiments
200 grams of kelp and 40 grams of carrots.
condiments
Appropriate amount of oil, salt, 4 garlic, 2 onion, 3g pepper, 5ml rice vinegar, 2g sugar and a little sesame oil.
step
1. Get all the materials ready.
2. After soaking and cleaning kelp, put it in a pot and add a little vinegar to cook for 3-5 minutes.
3. shred carrots and chop garlic.
4. Wash and shred the cooked kelp, then add shredded carrots and minced garlic.
5. add sugar.
Step 6 add salt.
7. Add rice vinegar and stir well.
8. Take another small pot, add cooking oil, add onion and pepper.
9. Fry over low heat until the onions turn brown. Turn off the fire and take out the seasoning.
10. Pour the onion oil into the kelp bowl.
1 1. Stir well again.
skill
Boiling kelp with a little vinegar can soften the taste of kelp.
condiments
1 shredded bean curd, 50g carrot and150g cucumber.
condiments
Appropriate amount of sesame oil, salt, light soy sauce 10ml, balsamic vinegar 10ml, 2g of sugar, 20 of pepper and 5 of garlic cloves.
step
1. Get all the materials ready.
2. Wash and shred cucumbers and carrots, add a little salt and marinate for a while.
3. Squeeze out the water in the pickled shredded vegetables, and then add the chopped tofu and garlic. Add a little soy sauce, balsamic vinegar and sugar
4. Add a little sesame oil and pepper to the pot, stir-fry on low heat and turn off the fire.
5. Pour the fried pepper oil into the shredded tofu and mix well.
skill
This kind of shredded bean curd is salty, and the cold salad is delicious without salt. If it is original, it can be seasoned with a little salt.
Those who like coriander can add some coriander salad, which tastes better.
condiments
Okra 250g
condiments
Appropriate amount of oil and salt, steamed fish with soy sauce 15ml, oyster sauce 5ml and garlic cloves.
step
1. Get all the materials ready.
2. Chop garlic, add steamed fish soy sauce, oyster sauce and appropriate amount of water into the bowl and mix well.
3. Boil the water in the pot and add a spoonful of salt.
4. Blanch the washed okra 1-2 minutes.
5. Then pass cold water.
6. Then put the okra in half at the head and tail.
7. Add sesame oil to the wok and saute minced garlic.
8. Add the prepared juice to cook the fragrance and turn off the fire.
9. Then pour the seasoning on the okra.
skill
When the okra is scalded, the whole okra is scalded, and then it is cut when it is too cold, so that the nutrients of the okra will not be lost.
Blanching with salt can make okra green.
material
Peanut 200g, vinegar 2 tablespoons, sugar 1 tablespoon, soy sauce 1 tablespoon, proper amount of cooking oil, 3 cloves of garlic and 3 pieces of millet pepper.
working methods
1, pour a proper amount of oil into the pot.
2. When the oil is 40% hot, pour the peanuts into the pot and fry until the surface is golden.
Step 3 take it out and put it aside
4. In an empty bowl, add 1 tbsp sugar, 2 tbsp vinegar and 1 tbsp soy sauce, and stir the chopped millet pepper and garlic evenly.
5. Pour it on the fried peanuts.
condiments
Iron stick yam 2, millet pepper 3, green pepper 1 piece.
condiments
1g salt, 2 tablespoons of soy sauce, half a spoonful of vinegar, half a spoonful of sugar, a few drops of sesame oil, 2 cloves of garlic.
step
1. Peel and wash the yam.
2. Put the yam in a pressure cooker, add a little water, press it for 15 minutes or steam it in a steamer.
3. Chop the millet, pepper and garlic.
4. Add soy sauce, vinegar, sugar, salt and sesame oil to make a bowl of juice.
5. Cut the steamed yam into sections of appropriate size and pour the juice.
condiments
50g yuba, kelp 150g, sausage 1 segment.
condiments
Appropriate amount of coriander, 1 tablespoon of Chili oil, 2 tablespoons of steamed fish black soybean oil, half a spoonful of sugar, appropriate amount of fresh spicy powder and a little sesame oil.
step
1. prepared raw materials.
2. The yuba is soaked in water first. (Time is spent here)
3. Grab the kelp with a little salt, rub it, rinse it with clear water and cut it into small pieces.
4. Boil the water, add a little salt, boil the soaked yuba for about 1 min, and take it out.
5. Add kelp silk directly and take it out after boiling.
6. The two staple foods are completely drained and cooled.
7. Add red sausage slices, coriander segments and all seasonings.
8. Mix thoroughly.
skill
1. If you like acid, you can add some vinegar.
2. don't cook kelp and yuba for a long time, it's too bad and tastes bad.
3. The cooling process of kelp and yuba can be soaked in ice water, which can save time.
food
Flammulina velutipes 80g, cucumber 50g, carrot 25g, cooked sesame seeds, oil, salt, soft sugar, white vinegar, sesame oil 1 tsp, sesame oil 1/4 tsp.
working methods
1. Cut off the roots of Flammulina velutipes, tear them off one by one and wash them.
2. Put a proper amount of water into the pot, add Flammulina velutipes after boiling, rinse it with cold water after cooking, and remove it for later use.
3. Wash cucumber, slice with oblique knife, then shred, wash carrot, peel and shred.
4. Put a proper amount of water into the pot, drop a few drops of oil after boiling, add carrots, rinse them with cold water after cooking, and remove them for later use.
5. Put Flammulina velutipes, shredded cucumber and shredded carrot into a container, add salt, sugar and white vinegar and mix well. Add sesame oil and sesame oil and mix well.
6. Put it in a small dish and sprinkle a little cooked sesame seeds.
1. Soak yuba and auricularia auricula in advance;
2. Prepare other raw materials;
3. Boil the yuba in salted boiled water for two or three minutes;
4. Boiled yuba is immediately soaked in cold boiled water for a few minutes and then drained for later use;
5. Blanch the auricularia auricula in boiling water for a minute or two, and then take it out;
6. Put the blanched yuba and auricularia auricula into a bowl and add the pressed garlic;
7. Add coriander and red pepper, and add some salt, pepper, soy sauce, balsamic vinegar, Chili oil and sesame oil to taste;
8. Stir well.
condiments
One cabbage, one carrot, proper amount of auricularia, cucumber 1 root, and proper amount of vermicelli.
condiments
Appropriate amount of oil, a little salt, and appropriate amount of onion.
step
1. Shred cabbage.
2. Shred carrots.
3. Shred black fungus and sliced cucumber.
4. Put oil in the pan, add chopped green onion and stir-fry until fragrant and yellow.
5. Put the cut vegetables into a bowl, pour in the freshly fried garlic oil and sprinkle a little salt.
6. Pour in the fans and mix well.
7. Put it on the plate.
condiments
Two potatoes and three peppers.
condiments
Half a spoonful of salt, proper amount of chicken powder, 2 tablespoons of Chili oil, 1 tablespoon of sugar, 2 tablespoons of vinegar.
step
1. Prepare ingredients
2. Prepare Chili oil, I fried it myself.
Shred pepper.
4. Shred potatoes and wash them with water.
5. Then blanch the potatoes.
6. Blanch the potatoes, then cool them and take them out for later use.
7. Put shredded peppers and potatoes into a pot, and add salt, sweet and sour, chicken powder and Chili oil.
8. Stir well with chopsticks and eat.
skill
Potatoes should not be scalded for too long. Only crispy ones are delicious.
condiments
1 cucumber and 300g jellyfish.
condiments
6 cloves of garlic, oyster sauce 1 spoon, chicken powder, sugar, vinegar and coriander 1.
step
1. Prepare the soaked jellyfish.
2. Prepare cucumber, coriander and garlic.
3. Slice cucumber with peeler, and then roll it up.
4. Put the rolled cucumber slices on the plate.
Step 5 put jellyfish in cucumber rolls
6. Chop the parsley and use only the stem.
7. Peel garlic, chop it into minced garlic, put it in a bowl, add coriander, oyster sauce, sugar, vinegar and chicken powder, and stir well.
8. Spoon the prepared garlic juice into the cucumber roll.
9. finally, decorate with red pepper
10. Delicious home cooking is ready.
skill
Add oyster sauce instead of salt.
condiments
2 pieces of bean curd skin, bitter chrysanthemum 1 piece, 50g of Flammulina velutipes, and carrot 1 piece.
condiments
Soy sauce 15ml, sugar 3g, vinegar 10ml, appropriate amount of Chili oil and a little sesame oil.
step
1. Get all the materials ready.
2. Tear off the bitter chrysanthemum and wash it, cut the bean curd skin into wide fingers, shred carrots, and remove the old roots of Flammulina velutipes.
3. Boil the water in the pot and blanch the golden needle for later use.
4. Add tofu skin and blanch.
5. Remove a piece of tofu skin and add bitter chrysanthemum, Flammulina velutipes and shredded carrots.
6. Roll it up from the beginning and roll it into a roll.
7. Wash the dishes in turn.
8. Take a small bowl, add soy sauce, sugar, vinegar, oil pepper and sesame oil, and mix well to make juice.
9. Eat bitter chrysanthemum rolls with juice.
skill
Scalding tofu skin can remove some beany smell, and it is hygienic and tastes better.
material
400g of bean sprouts, appropriate amount of onion, appropriate amount of coriander, 2 cloves of garlic, 2 tablespoons of soy sauce, 3 tablespoons of vinegar, sesame oil 1 spoon, sugar 1 spoon, salt 1 spoon, appropriate amount of chicken essence, appropriate amount of Chili noodles, appropriate amount of sesame seeds and appropriate amount of oil.
working methods
1, prepare soybean sprouts.
2. Boil the water in the pot, put the bean sprouts in, remove the cold water and drain the water for later use.
3. Shred onion, cut garlic into minced garlic and cut coriander into small pieces.
4. Put the above ingredients into a large container, add 2 tablespoons of soy sauce, 3 tablespoons of vinegar, 65,438+0 tablespoons of sugar and 65,438+0 tablespoons of sesame oil, then add a teaspoon of salt and a proper amount of chicken essence, and put Chili noodles and sesame seeds on it.
5, put the right amount of oil in the pot to heat up, pour it on the Chili noodles and sesame seeds and saute, grab it with disposable gloves and put it on the plate.
food
Lotus root, garlic, dried pepper, cooked sesame, soy sauce, vinegar, salt, sugar, chicken essence, sesame oil and shallots.
working methods
1. Wash the surface of lotus root, put cold water in the pot, cover the pot and cook for about 25 minutes until cooked.
2. When the cooked lotus root is not hot, cut the dried Chili into thick slices and put them in a small bowl.
3. Burn two spoonfuls of hot oil and pour it directly on the pepper after the oil surface smokes.
4. Sprinkle with cooked sesame seeds and mix well. Put the sliced lotus root into a larger container and sprinkle with garlic.
5. Add salt, vinegar, soy sauce, sugar and chicken essence to taste, then pour in sesame oil, sprinkle with chopped green onion and mix well.
food
Sweet potato vermicelli (dry) 80g, cucumber 1 strip, soy sauce 20g, vinegar 20g, salt 1g, sugar 8g, cold boiled water 60g, garlic 1 large petal, and spicy seeds at will.
working methods
1. Soak the vermicelli in hot water until soft, boil it, take out the cold water, drain it, and cut it into sections about 10 cm long.
2. Shred cucumber and put it with vermicelli.
3. Chop garlic and put it in a small bowl. Add soy sauce+sugar+salt+vinegar+cold water and mix well.
4. Put the sauce into the vermicelli to taste, and add Chili oil according to your own taste.
food
Cucumber, garlic cloves, coriander, soy sauce, vinegar, salt, sugar, sesame oil, sesame seeds, Laoganma.
working methods
1. Peel the cucumber slightly, scrape it clean, cut it into pieces, pat it and put it in the pot.
2. Shake the cucumber with proper amount of salt and pickle it. Peel off the garlic cloves at this time. Take a photo with a knife and chop it off slightly.
3, parsley cut into sections, cucumber pickled almost filtered water, filtered cucumber put garlic, add sesame oil, add vinegar, add Laoganma, add sugar, a little soy sauce.
4, coriander, mix well, just shake the pot, basically, add sesame seeds and mix well.
condiments
200g of Chinese cabbage
condiments
Appropriate amount of Chili oil, salt, ginger, garlic and chicken essence.
step
1. Wash the cabbage.
2. Boil the water quickly, remove it and let it cool.
3. Just chop garlic and ginger together. I use half a head of garlic, and the amount of ginger is half that of garlic.
4. Put the cold Chinese cabbage and add the garlic Jiang Mo.
5. Add a spoonful of salt.
6. Add a spoonful of chicken essence.
7. Mix well and marinate for half an hour.
8. Add Chili oil and mix well after half an hour.
skill
Chinese cabbage should be scalded quickly and cooled naturally. Don't squeeze it too dry when adding seasoning, so that the taste of ginger and garlic can penetrate into the cabbage.
condiments
2 preserved eggs, lactone tofu 1 box, 2 green peppers, and coriander 1 root.
condiments
Seafood soy sauce 1 spoon, vinegar 1 spoon, sugar, salt and monosodium glutamate.
step
1. lactone tofu, cutting off four corners is beneficial to spread tofu everywhere.
2. Cut the preserved egg into small pieces and cut the coriander into sections.
3. Cut the tofu into thick slices, put them on a plate and sprinkle with preserved eggs.
4. Cut minced garlic and green and red peppers into circles
5. Add condiments to the auxiliary materials, pour in Chili oil and stir well.
6. Pour the prepared juice on the tofu.
7. Just sprinkle with coriander.
skill
1 Lactone tofu can be refrigerated in the refrigerator.
2 preserved eggs are boiled in water 15 minutes, which is beneficial to molding and cutting.